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Beet Orange Pineapple Salad
4 servings 1 lb beets, boiled, peeled, cut into 1/3 inch cubes Dressing 4 tbsp vegetable oil 5 tbsp apple vinegar 1 tsp herb salt 1 tsp mustard Mix beets with dressing and marinate covered for 1 hour at room temperature. 1 orange: peel, remove white skin. Safe ¼ for decoration. Cut rest into 1/3 inch cubes. 1 can pineapple cubes (approx. 7 oz). Drain. Safe a few for decoration. Add orange and pineapple cubes to the beet salad. Mix well. Distribute evenly on 4 plates. Decorate with remaining orange and pineapple bits.
Posted by Goldenwood Lodge on 24 Jan 2008 - 10:22 • » view archived recipes

Beet Orange Pineapple Salad